John Myers
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Pork Fillet with Juniper Cream, King Oyster Mushrooms and Potato and Rocket Puree
The perfect pork fillet with juniper cream, king oyster mushrooms and potato and rocket puree recipe with a picture and simple step-by-step instructions.
Juniper cream
- 250 ml Dark veal stock
- 20 Pc. Juniper berries
- 1 tsp Demiglace / brown power sauce
- 2 Tablespoon (level) Creme fraiche Cheese
- Salt
- Black pepper from the mill
puree
- 500 g Potato freshly peeled
- 150 ml Milk
- 60 gr Butter
- 1 Bd Arugula
- Freshly grated nutmeg
Meat fresh
- 6 piece Pork medallions a 60 gr.
- Butaris
Mushrooms
- 150 g King oyster mushrooms
- Extra virgin olive oil
- Finely chopped rosemary
cream
- Bring the veal stock with the pressed juniper berries to the boil and reduce by half. Remove the berries and stir in the demi-ice cream. Add creme fraiche. Bring to the boil and season with salt and pepper. Assemble with butter before serving.
puree
- Boil potatoes. Drain and process into a puree with the milk and butter. Season to taste with salt, pepper and nutmeg. Fold in the rocket before serving.
Meat and mushrooms
- Season the medallions and fry them pink in a grill pan. Halve the mushrooms and fry briefly in olive oil with the rosemary. You should still have bite. Season to taste with salt and pepper.
- Arrange the puree on a plate. Top with the mushrooms. Put medallions on and nap the sauce.
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